It was my Mom’s birthday last week and unfortunately I couldn’t be with her. Living apart from your mom seems to get harder the older you get. Lucky for me, I’m going to visit her next month!
To make up for lost time, I plan on making her this stir fry and a fresh cherry pie (her favorite!). I can just imagine Mom licking the plate clean; she loves peanut sauce. Yep, being peanut butter lover is a family trait.
Except for Dad, who really didn’t like anything peanut butter. LIKE WHAT?
This chicken stir fry is a quick, easy, incredibly flavorful dinner you can make in roughly 30 minutes. Stir frys always seem to win my heart when it comes to an easy dinner. It’s packed lean chicken breast, broccoli, red pepper & my favorite organic edamame from Cascadian Farm! After everything is cooked, you’ll stir the fluffy quinoa in.
I had nearly forgotten about how much I loved edamame until I ate sushi a few weeks ago and got the edamame appetizer. How is that I can inhale a bowl of that in less than 5 minutes and still have room for sushi?
Because I love food, that’s why.
Before you head to the recipe, I must tell you that the Thai peanut sauce is FANTASTIC. I actually used powdered peanut butter and mixed it with creamy almond milk to make a lightened up peanut sauce, that’s still has all the protein of regular peanut butter. I have nothing against regular peanut butter, but I didn’t want the sauce to weigh down the dish with an uber creamy, rich sauce. I prefer to save my peanut butter consumption for desserts (duh).
Don’t have powdered PB at home? No problem! You can still make this recipe with regular natural peanut butter (just peanuts + salt).
Now excuse me while I go dunk my face in this photo.
I hope you guys love this meal as much as I did. Highly recommend topping with some hot sauce for all my spicy lovers out there. xo!
If you make this recipe, please leave a comment below or feel free to tag #ambitiouskitchen on Instagram so I can see your creations!
More healthy one pan meals to try:
One Pan Tandoori Chicken with Spiced Coconut Rice
One Pan Thai Coconut Yellow Curry Chicken & Rice + Video
Kung Pao Chickpea & Brussels Sprouts Stir-Fry
17 Healthy One Pan Meals to Make Dinner Easy AF this Week
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Thai Peanut Chicken, Edamame & Quinoa Stir Fry
Ingredients
- For the quinoa:
- 1/3 cup uncooked quinoa
- 2/3 cup water
- For the sauce:
- 1/3 cup powdered peanut butter
- 1/4 cup unsweetened almond milk
- 2 tablespoons gluten free soy sauce
- 1/2 tablespoon honey
- 1 teaspoon red wine vinegar (apple cider vinegar also works well)
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper, only if you like a little spice!
- For the stir fry:
- 1 tablespoon sesame oil, divided
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- Freshly ground salt and pepper
- 3 cups fresh broccoli florets (1 small head of broccoli)
- 1 medium red bell pepper, thinly sliced
- 1 cup Cascadian Farm frozen organic edamame
- For garnish: Crushed roasted peanuts or cashews, fresh cilantro, hot sauce
Instructions
- First cook the quinoa: Add quinoa and water to a small pot and place over high heat. Once water comes to a boil, cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove from heat, fluff quinoa with a fork and set aside.
- While the quinoa is cooking, make the sauce: In a medium bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until smooth. Set aside for later.
- Season the chicken pieces generously with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
- Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets, red pepper slices and edamame. Add a little salt and pepper. Stir-fry for 6-7 minutes.
- Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low, stir in cooked quinoa until well coated. Garnish with cilantro, crushed peanuts or cashews, and hot sauce, if desired.
Recipe Notes
Nutrition
This post is in partnership with Cascadian Farm. All recipes, text and opinions are my own! Thanks for supporting AK and the brands that help make this site possible!
I left the chicken out of this meal, used a cup of quinoa and a little more of the edamame and broccoli. I have never had edamame before and after eating this I decided to look up why it was so darn chewy. Well… I feel like an idiot but I ate the whole pods! LOL I guess you’re not supposed to do that but I had no prior knowledge. I hope I don’t get any digestion problems, I should have known better. That being said this recipe was so delightfully tasty it really didn’t bother me that the edamame was tough! 5 stars for sure, but maybe add a note in that edamame should be shelled for those of us that haven’t tried it before.
This recipe was so good. Will definitely be added to the rotation!
The tastiest, healthy & easy dinner. We made ended up making this twice in one week as we enjoyed it so much. We didn’t have powdered peanut butter so substituted with organic peanut butter and it worked perfectly. Perfect on its own or served with some organic brown rice. Yummy!
The flavor of this 1 pot dish is amazing! I like that it’s a simple cooking method with easy ingredients but is also different than most Asian-inspired recipes. Any PB lover would be a fan of this!
this was so good!!! i’m only 15 and made this so easily, only took me around 25 mins. i skipped out on the chicken for a vegetarian option, and used the regular pb because i didn’t have powder, and still turned out so good. definitely making again🤤
This was incredible! We used creamy peanut butter because it’s what we had and it was the best peanut sauce we have made homemade (and we’ve tried a couple others!) super simple which I loved. Served it over brown rice! Thank you thank you!
Perfect! So glad you enjoyed!
This recipe is soooo yummy! My mouth is salivating as I sit here in its remembrance. I unfortunately did not have edamame to work with, but this dish is so flavorful and healthy, it was still perfection without! My boyfriend loved it, too – which is music to my ears as I am no chef, but Amb. kitchen is my new secret weapon that’s given me confidence in da kitchen!!
Also, my roomie’s gf demanded the recipe just based on the smell it filled the house with. :p
This is delicious! I sub tofu for the chicken and top it will sriracha. I’ve made it three times since finding this recipe. It really hits the spot when you want Asian food at home. So, so good.
Love that! Great idea with the tofu. Yum!
Love this delicious, healthy stir fry.
Just tried this recipe and was a success with my boyfriend and I. Definitely including this in our rotation of recipes. Thanks!
So happy to hear that! Enjoy 🙂
Just made this. Fabulous! Next time I’ll make a bit more quinoa! Thank you!
Perfect! Glad you enjoyed!
Thanks. I made and enjoyed this recipe. My spouse who usually hates my nutritious recipes liked this one. One question. Is the paprika to coat the chicken? It’s not mentioned in the directions.
I’m glad you both enjoyed this one! I suggest adding cayenne pepper to the sauce if you like a little heat 🙂
Hi. I have not tried this recipe yet but did enter in to the app Cronometer and if you calculate 4 servings per recipe there is A LOT of sodium with out using a low-sodium soy sauce 824 g per serving!! but there would also be 505 cal per serving
328 cal would be 1/6 of the recipe not 1/4 and 549 g of sodium
Changing it to 8 servings brings the calories to 250, sodium down to 412 g per serving
Switching to lite low sodium soy sauce, 8 servings = 272 g of sodium
It has a lot of positives nutritionally including 513 g of potassium!
I’m on a low sodium diet for blood pressure. I can cheat a bit. I noticed that you didn’t include sodium levels in your nutrition information. Everything else looks great, so I’d like to make this salad in cheat day, but I do need the nutritional info. Thank You!
Hi Heather! I don’t typically calculate sodium, but feel free to look up the sodium content of the ingredients. In this recipe I’d suggest using a low-sodium soy sauce!
Delicious! In addition to the peanut sauce and combination of vegetables being an absolute delight, this is the first time I’ve ever eaten edamame and the first time I’ve ever eaten quinoa and it rocked! Just the right amount of every ingredient for a filling, satisfying meal that won’t leave you hungry later on.
I plan to make this for my parents as well as my sister and her husband for a Mother’s Day or Father’s Day event.
Amazing! The protein in here is great for keeping you satisfied 🙂 I hope the whole family loves it on Mother’s or Father’s Day!
Made this for meals this week and it is amazing. I doubled the recipe to make 8 lunches. The portions looked a little small so I made another 1/3 cup of quinoa to divide among them. Now they are perfect. Love this!
Perfect! This one’s great for adding extra quinoa, more veggies or chicken, etc. Glad you love it!
I’ve made this and loved it!! But Would this freeze okay?
We loved it!
Used regular peanut butter as I could not find powdered peanut butter in France.
And Espelette (famous French pepper) instead of Cayenne.
Great recipe! Thanks!
Wow this looks amazing!
This was delicious! Thank you for a great recipe!
Interesting! I haven’t done much with peanut butter sauces like this, so it might be a good one to tinker with. Double the peanut butter, eh? What if one were to run a handful of peanuts through the Ninja, flog them senseless, and throw them in?
I am a vegetarian and I made this dish with tofu, and I opted to use fresh PB. Lovely dish! My only wish is that I had made more of the sauce, which I will remember to do the next time I make it. Thank you for this recipe!
Love this recipe! So easy, quick and delicious! Did the substitute for powdered peanut butter for regular homemade peanut butter and turned out amazing! Love the cayenne pepper for a bit of spice 🙂
You know how much I adore quinoa. This looks so healthy and … fantastic!
I’m such a sucker for anything with a thai peanut sauce and this is no exception! And lucky for me, I’ve got PB2 already in my pantry :))
Yes, yes, yes!! I adore edamame and stir frying, so the two together is perfection!! I love all of the Cascadian Farm fruits and veggies 🙂
I still haven’t tried PB2. I just love the real thing so much I feel like I’d be cheating on it! Huge fan of organic edamame though, and can’t wait to make this pan of goodness!
I always forget about edamame, but it’s so good. This meal looks delicious! I love peanut anything!
Loving all the veggies in here! My husband would love this
this looks wonderful, monique. i don’t keep almond milk around, however – what might be a good substitute? thanks, jamie
Hey Jamie! Coconut milk or regular milk would work just fine. I prefer the coconut milk!
awesome, thanks!
When “Thai” and “Peanut” is in the name, I know that this is going to be AMAZING! Totally trying this for dinner this week!
This is one awesome looking weeknight dinner! Adding it to my menu!
I love keeping frozen edamame on hand. It looks perfect in this stir fry!
Will this reheat for lunches?
Sounds so AMAZING, and looks so yummy! x
Ariadna || RAWR BOWS
THIS IS INSANE. I have to get PB2 again JUST to make this recipe. I love that you included Thai flavors with peanuts, edamame and quinoa!! This is probably my favorite quinoa stir-fry recipe by far!
Looks amazing. Did you mean for it to say 5 vs .5 of saturated fat in the nutritional info?
Nope, .5 is correct!
Wow that looks and sounds absolutely delicious! PINNED!!
Thank you! Hope you love it!